RE: Re: RE: Re: Injecting Brisket
I have cooked a fair number of dry rubbed briskets and injected briskets and brined briskets. the injected and brined briskets win hands down. I actually prefer brined AND injected, but seldom put in the effort. Makes a difference though. As an aside to the fat cap up or down argument, I would like to see the correlation between up/down preference and use of a water pan.